Tater Tots Recipe

Prepare potatoes

Peel and coarsely grate the russet potatoes into a bowl. Immediately place grated potatoes in a clean kitchen towel and squeeze over the sink to remove as much excess moisture as possible. This step prevents soggy tots.

Combine base ingredients

In a large bowl, combine the drained grated potatoes, shredded/freezed chopped tater tots, finely grated onion, 2 tablespoons flour, 1 egg, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed. The mixture should hold together when pressed; if too loose, add up to 1 more tablespoon of flour.

Shape tots

Scoop about 1.5 tablespoons of the mixture and roll between your palms into small cylinders (classic tot shape). Place on a parchment-lined baking sheet. Repeat until mixture is used; this recipe yields about 24–28 tots depending on size.

Prepare dredging stations

Place 1/2 cup flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl. Lightly press each shaped tot into the flour, shake off excess, dip into beaten egg, then roll in panko to coat evenly. Place coated tots on the sheet.

Deep-fry method

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, gently lower coated tots into the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with a pinch of salt.

Baking alternative

Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray. Place coated tots on the sheet spaced slightly apart. Lightly spray the tops with cooking spray. Bake for 15–20 minutes, flipping halfway, until golden and crispy. For extra crispness, broil 1–2 minutes at the end while watching closely.

Transfer finished tots to a serving platter, sprinkle with chopped chives, and serve with ketchup and sour cream on the side for dipping.